A La Carte
Starters
- Harris Scallops, contrasts of beetroot £9.00
- Wood pigeon, smoked cauliflower puree, black pudding, bacon crisp £6.00
- Fish & chips, smoked haddock, triple cooked duck fat potatoes, purees £6.00
- Roast sun dried tomato risotto, poached free range hens egg, parmesan £5.50
Mains
- Duet of Highland beef, pommes fondant, roasting jus £18.50
- Roast Scottish halibut, garlic pommes puree, spaghetti potato, red wine £18.00
- Oven roasted poussin, foie gras, potato & squash gratin, bread sauce £13.50
- Wild mushroom cappuccino, sauté & duxelle of wild mushroom, toasted onion bread £12.00
Desserts
- Chocolate five ways, brownie, tuile, fudge, ganache, ice-cream £6.50
- Lemon and lime posset, shortbread, citrus jelly £5.00
- Tarte fine of pear, cracked black pepper ice cream £5.50
- Artisan cheese plate, beetroot chutney, assorted biscuits £7.50
Head Chef – Richard Agnew
